Country Captain
Source of Recipe
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List of Ingredients
Serves 8-10.
1 1/2 cups all-purpose flour
1 tbl. paprika
2 tsps. salt, divided
1 tsp. freshly ground black pepper
2 (3 1/2-lb.) chickens, cut into serving pieces
3 tbls. vegetable oil
2 tbls. unsalted butter, divided
2 cups chopped yellow onions
2 cups chopped green bell peppers
1 cup chopped celery
1 bay leaf
1 tbl. curry powder
1/2 tsp. ground dried thyme
1/4 tsp. crushed red pepper flakes
1 tbl. minced garlic
6 cups canned whole peeled tomatoes, crushed with their juice
1 cup chicken stock or canned low-sodium chicken broth
1 tbl. dark brown sugar
1 cup dried currants
Steamed white rice for serving
6 ozs. toasted slivered almonds for garnish
1. Combine the flour, paprika, 1 teaspoon salt and the black pepper in a large, shallow dish and stir to blend. Dredge the chicken pieces in the flour mixture, coating evenly. Shake off any excess. Set aside.
2. Heat the oil and 1 tablespoon butter in a large, heavy saucepan over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Transfer the chicken to paper towels to drain. Set aside.
3. Add the remaining tablespoon butter to the saucepan and add the onions, bell peppers, celery, bay leaf, curry powder, thyme and crushed red pepper flakes. Cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
4. Add the tomatoes, chicken stock, brown sugar and the remaining teaspoon salt. Stir to blend, then reduce heat to medium. Add the chicken and cook, stirring occasionally, until very tender, but not falling off the bones, about 50 minutes. Add the currants and cook 10 minutes longer. Serve over hot steamed rice. Garnish with the almonds.
Recipe
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